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INSTRUCTIONS
Preheat heat to medium-high heat around 375F. Place the griddle or large cast iron skillet on the heat.
Add the bacon and chorizo to cook in the pan and be sure to turn them every 45 to 60 seconds. When the bacon is crispy and the chorizo is 165°F inside (about 6 to 8 minutes), remove and keep warm.
Add the diced potatoes to the pan and cook for about 20-25 minutes or until golden brown on the outside. During the last 5 to 7 minutes, add the chipotle garlic marinade and chopped white onions. Cook until nice and crispy. Once done, remove and keep warm.
Next, season the steaks with kosher salt, black pepper, and garlic powder. Add to skillet or grill to cook to 120°F inside (about 5 to 6 minutes per side). Once the steaks are ready to cook, take them out and let them rest for 10 minutes.
Finally, add a cast iron skillet with the beans, hot sauce, sugar, and salt. Mix and bring to a simmer. Cook for 5-7 minutes until beans thicken and are hot. Remove and keep warm.
When everything is ready, put the potatoes back in the pan. Spread the potatoes forming a large ring in the pan and add a little oil in the center. Add the eggs in the middle and fry to taste. Add the rest of the cooked ingredients to the pan to serve.
Remove the pan from the heat and let it sit for 1 minute. Serve the entire pan topped with some chopped cilantro and hot sauce. Enjoy!
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